Bell Pepper and Roasted Garlic Soup

This lightly creamy bell pepper and roasted garlic soup is a “main course” recipe entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Marisa Raponi. To add richness, she purees the soup with potatoes and Coconut Milk Beverage or Almond Plus AlmondMilk (for a little extra protein!) from So Delicious.

I absolutely love recipes like this roasted garlic soup. It contains the brilliant addition of seasonal bell peppers but the earthy depth of roasted garlic and potatoes. When pureed, it transforms into a silky soup without a drop of dairy.

Special Diet Notes & Options: Pepper and Garlic Soup

This recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, tree nut-free (use the coconut milk beverage!), vegan and vegetarian (with vegetable broth). If using a store-bought broth to make this roasted garlic soup, be sure to check the ingredients carefully, as dairy, gluten, or soy can sneak in. We at Go Dairy Free like Imagine brand or Trader Joe’s.

Place the garlic bulb in the oven and bake until it becomes soft, approximately 30 to 45 minutes.

Allow the garlic to cool to the touch. Squeeze out the pulp. Note that this can be made days in advance and refrigerated.

Heat the oil in a medium saucepan over medium-high heat. Add the leeks and sauté until they soften, about 3 minutes. Add the cut peppers and potatoes and cook, checking in to stir often, until both have softened, approximately 10 to 15 minutes.

Add the garlic, stir to mix, and then immediately stir in the wine. Continue cooking for another 5 minutes to evaporate the alcohol.

Add the broth and milk beverage, reduce the heat to a simmer, and cook gently for 30 minutes or until the potatoes are easily broken with a fork.

Puree the soup in a blender (use caution, and firmly secure/hold the lid - it will be hot!) and pour back into saucepan. Taste and adjust for seasoning, if desired, before serving.